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1
Preheat oven to 325F.
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2
Line standard muffin tins with paper liners.
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3
Whisk together flour, baking powder, and salt.
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4
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
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5
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
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6
Beat in zest and vanilla.
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7
Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
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8
Divide batter evenly among lined cups, filling each three-quarters full.
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9
Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes.
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10
Transfer tins to wire racks to cool completely before removing cupcakes.
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11
Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
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12
To finish, spread 1 tablespoon lemon curd onto middle of each cupcake.
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13
Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting.
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14
Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak.
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15
Hold a small kitchen torch (see Sources, page 342) 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over.
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16
Serve immediately.
